Spanish Chicken Paella
- Saffron strands 1 lge
- Chicken stock cube 600 ml
- Olive oil 3 tbs
- Chorizo (spanish sausage) 125 g
- Chicken breasts 500 g
- Onion 1 lge
- Garlic cloves 3 sm
- Red pepper 1 med
- Paprika 2 tsp
- Spanish paella rice 250 g
- Tomatoes 4 med
- Frozen peas 75 g
- Salt 2 tsp
- Pepper 1 tsp
Stir the saffron strands into the stock and set aside to infuse while you prepare the rest of the meal.
Take a deep pan with a lid or if you have a paella pan, put oil inside and heat it. Put the chorizo and fry for about 3 mins until it is crisp, and the oil removed. Then, drain chorizo on the kitchen paper.
Put the chicken into the pan and fry it on high heat for about 8 mins. When you see that the meat is golden and cooked through, put it into a bowl, and set aside.
Pour 1 tbsp of oil into the pan, chop the onion and garlic, and put it inside for 4-5 mins. Stir in the pepper and paprika with the remaining tablespoon of oil and stir-fry for about 2 mins. The pan should have brown bits on the bottom.
While the heat is still quite high, add the rice so that it can be well-coated in the oil. After that, add the saffron-infused stock and 450ml boiling water. Blend it all together.
Add chicken pieces to the pan and chopped tomatoes. Put the lid on and cook it on medium heat for about 10 mins while you are stirring it a few times. Scatter the peas, prawns, and fried chorizo over the top, cover it and leave it to cook up to 10 mins. You will notice when the rice is done, and most of the liquid has been absorbed.
Remove the pan from the heat, put the lid on, and leave to rest for 5 mins. Now it is ready. You can enjoy your favorite Spanish meal. If you want, you can add lemon wedges.